A Bite of China
| A Bite of China 舌尖上的中国 Shéjiān Shàng De Zhōngguó |
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| Genre | Documentary |
| Created by | Liu Wen |
| Directed by | Chen Xiaoqing |
| Narrated by | Li Lihong |
| Composer(s) | Roc Chen |
| Country of origin | China |
| Original language(s) | Mandarin Chinese |
| No. of seasons | 2 |
| No. of episodes | 15 |
| Production | |
| Executive producer(s) | Liu Wen |
| Producer(s) | Zhou Yan, Shi Yan, Shi Shilun |
| Location(s) | China |
| Editor(s) | Zhang Ning, Liu Wen |
| Running time | 50 minutes |
| Production company(s) | China Central Television |
| Distributor | China Central Television |
| Release | |
| Original network | CCTV-1, CCTV-9 |
| Picture format |
576i (Letterboxed 4:3 SDTV), 1080i (HDTV) |
| Original release | 14 May 2012 – present |
| External links | |
| A Bite of China | |
A Bite of China (Chinese: 舌尖上的中国; pinyin: Shéjiān shàng de Zhōngguó; literally: "China on the tongue tip") is a Chinese documentary television series on the history of food, eating, and cooking in China directed by Chen Xiaoqing (陈晓卿), narrated by Li Lihong (李立宏) with original music composed by Roc Chen (阿鲲). It first aired May 14, 2012 on China Central Television and quickly gained high ratings and widespread popularity. The seven-episode documentary series, which began filming in March 2011, introduces the history and story behind foods of various kinds in more than 60 locations in mainland China, Hong Kong, and Taiwan. The documentary has also been actively encouraged as a means of introducing Chinese food culture to those unfamiliar with local cuisine. Various notable chefs such as Shen Hongfei and Chua Lam were consultants on the project.
A second season of A Bite of China, also consisting of seven episodes (plus trailer), aired from April 18 to June 6, 2014.
China has a large population and the richest and most varied natural landscapes in the world. Plateaus, forests, lakes and coastlines. These various geographical features and climate conditions have helped to form and preserve widely different species. No other country has so many potential food sources as China. By collecting, fetching, digging, hunting and fishing, people have acquired abundant gifts from nature. Traveling through the four seasons, we'll discover a story about nature and the people behind delicious Chinese foods.
The first kind of food is matsutake under the pine needles. It is a precious and edible fungus, only surviving in certain high-altitude mountain areas that are free of pollution. We can usually only find one matsutake per kilometer. Heavy rain is a gift from nature. Everyone works hard.
On the menu of traditional Chinese cuisine, there is another dainty food growing in mountains. The cubes of fresh winter bamboo shoots, after being cooked in deep fat with various spices,will be a widely popular dish in Jiangsu and Zhejiang Provinces. In China, many people rely on bamboo forests.The winter bamboo shoot hides in the earth, and is hard to find on the surface.Chinese chefs love it because it is single-grained, able to easily absorb the flavor of added garnishes. In particular, it can help attain a flavor balance when being cooked with greasy fatty meat.
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Wikipedia